Three generations take care of the Brown family farm, located in Putney, Vermont, along the banks of the Connecticut River. Specializing in the highest quality Vermont maple syrup, they produce their Grade-A medium syrup the old-fashioned way. The art of "sugaring" was first learned by the American colonists from the Native Americans. The sap is coaxed from the maple tree and is boiled down into the purest sweetener nature has to offer, known to the Native Americans as "sweet water." From mid-February into March, they have 4-6 weeks of tapping season, a very labor-intensive process. The Brown's mellow flavored amber syrup ensures any breakfast will be extra special. Putney has a lively rural community mingled with a community of artists. The Browns have utilized the talents of a popular folk artist, Warren Kimble, to design their packaging. This syrup is a perfect representation of the marriage of two local arts their community is justly proud of.